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Wednesday, July 15, 2015

Southwest Chicken Salad with Cilantro Dressing

This salad is perfect for a main meal on a hot day! Buy thin flattened chicken breasts so that they can be in and out of the pan in quick order.

Salad Ingredients for 6 servings

6 thin flattened chicken breasts seasoned with cajun seasoning

2 tablespoons avocado oil

1 large head Romaine lettuce, chopped into bite sized pieces

2 cups chopped cabbage

2 diced red/yellow/orange peppers

1 finely diced red onion

1 pint grape tomatoes / halved

4 cobs of corn, cooked and corn cut off

1 can black beans, drained and rinsed

cilantro chopped for garnish

Dressing

1/2 large avocado

1 cup chopped cilantro

1/3 cup lime juice

1/3 cup avocado oil

2 tablespoons liquid honey

1 teaspoon cumin

2 cloves garlic, minced

1 teaspoon salt

several dashes cayenne pepper

water to make the right consistency

Heat a large fry pan on medium heat, add oil and let that heat for a minute. Place 3 chicken breasts in the pan at one time. Let sear on one side until the chicken releases. Tip ~ The best browned chicken is fried in a pan without non stick coating. Flip over and fry another minute. Cut into the thickest part of the breast and once the juice is clear, remove to a cutting board. Repeat with remaining chicken breasts.

Layer salad ingredients in either a large glass bowl or a large platter, ending with the chicken on top.

Dressing

Place all the dressing ingredients into the blender jar and blend, adding enough water to make the dressing smooth and creamy.